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Evaluation of Grape Ripeness, Carbonic Maceration and Pectolityc Enzymes to Improve The Chemical and Sensory Quality of Red Sparkling Wines
GonzálezâLázaro, Miriam, MartÃnezâLapuente, Leticia, Guadalupe, Zenaida, Ayestaran, Belén, BuenoâHerrera, Marta, López de la Cuesta, Pedro, PérezâMagariño, SilviaLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10291
Date:
January, 2020
File:
PDF, 534 KB
english, 2020